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There is really nothing better than enjoying fresh fruits and vegetables during the summer season, whether you’re tending to your own garden in the backyard or picking out the perfect produce at your local farmer’s market.

One warm-season crop that especially thrives in the summertime is corn –which means it grows the best in high temperatures with warm soil. And even though the warm earther days are dwindling, there’s still time to enjoy fresh, sweet corn.

So, if you want to enjoy corn the way it’s meant to be eaten, that means it’s time to take advantage of recipes where you can extract all the flavor possible, particularly through grilling it. Take a look at these grilled corn recipes that will be a huge hit at the dinner table this summer.

Corn on the cob directly on the grill

Let’s just say to start this off that if you have only cooked corn on the cob in a large, boiling pot on the stove –you have been missing out! There are many other ways to prepare corn and the number one way is to quickly step out of your comfort zone and throw them right on the grill.

Option 1 is to remove the husks and use them as a “handle” for when you toss them on the grill. Aside from removing the husks, all you’ll need to do to prepare the corn is lightly brush some oil (olive, vegetable, avocado, etc.) and place directly on the grates at medium-high heat.

Within 12-15 minutes, you should be able to fully cook the corn and blacken all sides, which creates a nice char with that smoky, sweet flavor.

Grilled corn cooked in tin foil

For less of a smoky, charred flavor but for more ease allowing you to focus on the rest of your meal, you can also cook your corn in tin foil and place them on the grill to cook within 20-25 minutes.

When you wrap the corn in the foil, you can add other flavors in there that will be trapped during the grilling process, such as oil, salt and pepper and other spices, and a slice (or two!) of butter wouldn’t hurt, either. You’ll want to make sure the corn isn’t wrapped super tight, and also that you poke a few holes in the foil so the air can escape and the heat can get in there to cook the corn properly.

Cooking corn this way will guarantee a more moist, juicy experience that will complement your protein of choice for a balanced, flavorful dinner.

Corn on the cob cooked in the husk

Let’s say shucking corn isn’t your thing, but you want to make a delicious recipe without all of the mess and prepwork inside before you head to the grill. You can cook corn on the cob in the husk, and though it takes a little bit longer, the end result is one that you and your dinner guests will find is well worth the wait.

To begin, start the process of removing the husks, but don’t detach them from the corn altogether –you will only want to remove the silks of the corn. Then, slide the husks right back up but notice they fall a little more loosely on the corn now that they have been unattached for a minute. To prevent the corn from burning, soak the cobs in cold water for 15-20 minutes prior to placing the corn –husks and all –right back on the grill.

All you’ll need to do is wait 20-25 minutes, checking the corn periodically to make sure it turns bright yellow and color. Once it’s done, cool for a moment, remove the husks and serve!

Now that the corn is grilled: Fun recipes to try

With three new ways to cook corn on the grill, it’s time to use that sweet, summer loving vegetable and turn it into a memorable side dish to go with whatever your greater dinner plans are for the night. Here are a few recipes you can use to incorporate grilled corn.

Mexican Street Corn

Mexican street corn is a dish packed with flavor, a little bit of fun and a lot of personality.

Check out this recipe from Food With Feeling –where all you have to do is mix your ingredients in a bowl (mayonnaise, sour cream, Cojita cheese, lime, chili powder, salt, cilantro) while your corn cooks on the grill.

Once the corn is done, you can lightly brush the mixture directly on top of the corn on the cob and enjoy! In your prepwork, be sure to save some extra Cojita cheese, cilantro, and a pinch of chili powder or paprika to add a colorful garnish on top.

Grilled Corn Salad with Avocado

If you want to create a more shareable side, you can remove the corn off the cob once finished grilling and simply add it to a bright, fresh salad meant to be enjoyed by all! This Grilled Corn Salad with Avocado recipe only has 5-6 ingredients and can be assembled quickly before or after you’ve cooked the main part of your meal.

Once you’ve taken the corn off the cob, add in your salad fixings –the recipe above suggests arugula as a base, with freshly chopped avocado, red onions, red bell pepper and cherry tomatoes. Feel free to get creative and substitute arugula for spinach, or toss in other garden fresh veggies like cucumber or green peppers. Toss it all together, add your favorite dressing and you have an unforgettable salad that just hits different on a hot summer day.

Ina Garten’s Fresh Corn Salad

Last but not least, if grilling isn’t an option for you, but you still want to enjoy a warm weather corn recipe, this salad by Ina Garten is straight up legendary. Use this on a busy weeknight when you’re caught up with work or if you totally forgot you ran out of propane for the grill!

This recipe works by quickly cooking the corn in boiling water for three minutes, before soaking it in an ice bath to cool down and actually stop the cooking from progressing. Then, toss in chopped red onions, a few tablespoons of olive oil and apple cider vinegar, some salt and pepper to taste and basil from the garden (or the farmer’s market) if you have it to garnish and serve.

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